Savory crepes with chard
French cuisine continually provides us with a wide variety of delicious treats and delicacies that make every gourmet's heart beat faster. Right at the top of the list is a dish from Brittany that can be enjoyed both sweet and savory – we're talking about paper-thin crêpes!
Savory variations
Traditionally, the French serve their crêpes with sweet toppings. Sugar and cinnamon, hazelnut spread, or simply butter are among the most delicious and popular combinations.
Thanks to their fame, the once sweet crêpes have been reinterpreted time and again, including savory versions. Creations like the galettes from Brittany with cheese, egg, and ham, or other flavorful ingredients such as cream cheese, salmon, and tomatoes, give the dish a completely different dimension. This makes the treat ideal as a main course and allows it to be served with a wide variety of toppings – there's something for everyone!
Making these thin crêpes is easier than you might think. It certainly takes a little practice to perfect the flipping technique, but with the right crêpe pan, this classic dish is a breeze. Tip: Many vegetables are in season during the summer and make delicious additions. We opted for a quick and easy recipe with Swiss chard.
1 h
Total Time
30 min
Cooking Time
30 min
Preperation Time
Ingredients
| 100 g | flour |
| 1 pinch | sugar |
| 250 ml | Milk |
| 5 | Eggs |
| Salt | |
| Ghee for frying | |
| 1 (approx. 600 g) | Swiss chard |
| 1 | Onion |
| 2 tbsp | oil |
| 100 ml | Water |
| 2 tbsp | Crème Fraîche |
| Pinch | Nutmeg |
| Salt & Pepper | |
| Sugar | |
| 60 g | Pine nuts |
Instructions
Step 1 of 5:
For the crepe batter, mix flour, sugar, and 1 pinch of salt with the milk, then add the eggs and mix everything well. Let the batter rest for about 15 minutes.
Step 2 of 5:
Heat clarified butter in the pan. Cook the paper-thin crepes one after another. These can be kept warm in the oven at 70°C.
Step 3 of 5:
Clean the chard and cut the leaves from the stems for the filling. Halve the leaves, cut into strips, wash, and drain. Peel and dice the onion.
Step 4 of 5:
Heat 2 tbsp oil in a non-stick pan or pot and sauté the diced onion. Add chard and approx. 100 ml water and simmer covered for approx. 10 minutes. Stir in the creme fraiche and season with nutmeg, salt, pepper, and a little sugar.
Step 5 of 5:
Roast the pine nuts in a non-stick pan until golden brown. Place about 2 tablespoons of chard on each crepe, sprinkle with a teaspoon of pine nuts, and arrange stacked on plates.
